Spicy Cold Eggplant (version II)

2 medium eggplants
3 tablespoons light soy sauce
1-1/2 teaspoons dry sherry
2 tablespoons red wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame oil
1 tablespoon peanut oil
1 tablespoon chopped or pressed garlic
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds, roasted

Put eggplant in top of steamer. Steam for 30 minutes until tender to core and in collapsed condition. Let cool.

Combine soy sauce, sugar, salt, sherry, and sesame oil. Set aside. In a sauce pan heat peanut oil with garlic and ginger for about 10 seconds. Add soy mixture to sauce pan. Bring just to a boil and remove from heat to cool. Scrape skin off eggplant and cut meat into small pieces. Pour sauce over eggplant and sprinkle with toasted sesame seeds, if desired.

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